Download Chapter 1

Survey
yes no Was this document useful for you?
   Thank you for your participation!

* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project

Document related concepts

Perceptual control theory wikipedia , lookup

Hendrik Wade Bode wikipedia , lookup

Control theory wikipedia , lookup

Control system wikipedia , lookup

Resilient control systems wikipedia , lookup

Distributed control system wikipedia , lookup

Transcript
Chapter 1
Introduction to Course
and HACCP
Objective
In this module, you will learn the:
 Objective of the course
 Format of the course
 Expectations of the participant, and
 Meaning and importance of HACCP
HACCP Stands for
Hazard Analysis
and Critical Control Point
HACCP is
 Preventive,
not reactive
 A management tool used to protect
the food supply against biological,
chemical and physical hazards
Origins of HACCP
 Pioneered
in the 1960’s
 First used when foods were developed
for the space program
 Adopted by many food processors and
the U.S. government
HACCP
 HACCP
is not a zero-risk system.
 It is designed to minimize the risk of
food safety hazards.
Recommendation:
“The HACCP approach be adopted by
all regulatory agencies and that it be
mandatory for food processors.”
1985 National Academy of Sciences
NACMF
National Academy of Sciences
recommendation led to formation of the
National Advisory Committee on
Microbiological Criteria for Foods
(NACMCF).
Seven Principles of HACCP
1. Conduct hazard analysis and identify
preventive measures
2. Identify critical control points (CCPs) in the
process
3. Establish critical limits
4. Monitor each CCP
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and
documentation procedures
International use:
 Codex
 European
Union
 Canada
 Australia
 New
Zealand
 Japan
HACCP is not a stand-alone system.
HACC
P
Good Manufacturing Practices
Inspection Methods
Traditional Inspection Methods
for Food-Safety Control
versus
The HACCP Approach
HACCP Inspections
HACCP inspections complement
traditional inspection methods
HACCP:



Emphasizes process control
Concentrates on the points in the process
that are critical to the safety of the product
Stresses communication between the
regulator and industry
HACCP Responsibility
“It is the responsibility of the food
industry to develop and implement
HACCP plans and for regulatory
agencies to facilitate this process.”
NACMCF, June 1993
Definitions










Continuous monitoring
Control
Control measure
Control point
Corrective action
Critical control point
(CCP)
CCP decision tree
Critical limit
Deviation
HACCP










HACCP plan
HACCP system
HACCP team
Hazard
Monitor
Operating limits
Prerequisite programs
Severity
Validation
Verification
Acronyms






CCP: Critical control point
CL: Critical limit
FDA: Food and Drug
Administration
GMP: Good Manufacturing
Practice
HACCP: Hazard analysis
and critical control point
MIG: Mercury-in-glass
thermometer





NAS: National Academy
of Science
NACMCF: National
Advisory Committee on
Microbiological Criteria for
Foods
PPM: Parts per million
SOP: Standard operating
procedure
SSOP: Sanitation
standard operating
procedure